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1 Beaverton Cooking and Food- Soups and Stews
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2 Burnside Cooking and Food- Vegetarian and Natural

Vegetable Soups from Deborah Madison's Kitchen


Vegetable Soups from Deborah Madison's Kitchen Cover




Avocado Soup

with herbs, slivered radishes, and pistachios

Makes 3 ½ cups

Avocado pureed with buttermilk (low-fat) and yogurt (with the cream on top) yields a pale green soup laced with masses of minced herbs, textured with cucumber, and garnished with slivered radishes, herbs, and green pistachios. All in all, its a fine soup for a hot day, and although the recipe makes just a scant quart, it will be enough for four or more servings.

2 cups low-fat buttermilk

1 cup yogurt, preferably whole-milk

1 large avocado, peeled and pitted

1 cucumber, peeled and seeded

1 large garlic clove

Sea salt and freshly ground pepper

3 slender scallions, white parts plus a bit of the green, finely minced

3 tablespoons chopped dill

1 tablespoon snipped chives

1 tablespoon minced marjoram or oregano

1 tablespoon minced tarragon

1 tablespoon chopped cilantro

½ jalapeno chile, seeded and chopped

Zest and juice of 1 lime

½ teaspoon sweetener, such as agave syrup (page 140), to taste

To Finish

Finely sliced chives and chive blossoms

Thinly slivered radishes

Dill, mint, and cilantro sprigs

1/3 cup shelled pistachios or walnuts

1. Puree the buttermilk, yogurt, avocado, and a quarter of the peeled cucumber in a blender until smooth, then pour it into a bowl.

2. Mash the garlic with ½ teaspoon salt and stir it into the puree along with the scallions, herbs, chile, and lime zest. Season to taste with salt, pepper, lime juice, and sweetener, if needed. Seed and finely dice the remaining cucumber and add to the soup. Cover and refrigerate until well chilled. Just before serving, taste and correct the seasonings.

3. Ladle the soup into bowls, then cover the surface with the chives, radishes, herb sprigs, and pistachios.

Agave Syrup

For those who dont like using refined sugar, organic or not, agave syrup offers and alternative. Its sweeter than sugar but has a low glycemic index. While theres more to it than pure sweetness, its flavor is not a pronounced as that of honey or maple syrup. Derived from agave, the same plant used for making tequila, the liquid form of the syrup is easy to add to foods as it dissolves instantly. Agave syrup can be found in natural food stores.

Cool Cucumber Soup

with a cucumber-herb relish

Makes 3 to 4 cups

This herb-green froth of a soup can be whipped together in a blender in moments, then chilled until serving. Served in glasses, it makes a refreshing way to begin a summer dinner, and its a great convenience to have on hand in the refrigerator for a quick lunch or an afternoon bite.

A cucumber soup can be led in many directions. You can allow dill to predominate and garnish it with dill flowers, use a mixture of herbs as is done here, or use any one of them alone. I find a mixture most interesting-dill, basil, cilantro, and chives with a leaf or two of lovage, the perfect cucumber herb in my opinion. If you want the snap of chile, add minced jalapeno and lime.

The Soup

2 pounds cucumbers

1 cup buttermilk, whole-milk yogurt, sour cream, or a mixture

½ cup coarsely chopped herbs, including basil, dill, cilantro, and lovage

Sea salt and freshly ground pepper

Zest and juice of 2 lemons, or to taste

The cucumber relish

2 tablespoons minced chives or scallions

1 tablespoon minced dill

2 tablespoons each finely chopped basil and cilantro

1 lovage leaf, finely slivered

2 teaspoons olive oil

1. Peel and seed the cucumbers. Use one to make a cup of small dice and set it aside, then coarsely chop the rest. Puree in a blender or food processor with the buttermilk, chopped herbs, ½ teaspoon salt, and the zest and juice from 1 lemon. Chill.

2. Just before serving, toss the reserved diced cucumber with the herbs, a few pinches of salt, the olive oil, and the remaining lemon juice and zest.

3. Taste the soup for salt, pepper, and acidity, adding more lemon juice if needed, then serve in chilled bowls with the cucumber-herb relish.

You can make the soup ultra-lean if you use buttermilk or richer with sour cream. I fall in between, using buttermilk along with at least a cup of the best whole-milk yogurt I can find, such as Strauss Family Organic Creamery.

White Gazpacho

of almonds and melon (ajo blanco)

Makes 2 2/3 cups

A silky texture and the presence of garlic, salt, and the melon (or large green grapes) make a concoction thats at once sweet, salty, and pungent. The first time I had this, in Spain, I was immediately reminded of those perfumed Arab almond-based drinks scented with orange-flower water, to which this is related. Both are luxurious given the quantity of nuts and the labor of pounding and straining, even if that is now done by a food processor. Because this is a rich soup, it can be served in quite small portions; this amount will serve six or more.

1 large slice white country bread or baguette

¾ cup almonds

2 garlic cloves, not too large, peeled

Sea salt

1 tablespoon sherry vinegar, plus extra to taste

6 tablespoons olive oil, preferably Spanish

2 cups ice water

2 cups diced fragrant green melon, such as Galia or Passport, or 24 large seedless green grapes, peeled and halved

1. Put the bread on a plate, drizzle several tablespoons of water over it, and set aside.

2. Bring several cups of water to a boil, add the almonds, turn off the heat, and let stand for 1 minute. Drain, then rinse with cold water. Pinch off the skins with your fingers.

3. Grind the almonds in a food processor with the garlic and add ½ teaspoon salt until reduced to fine crumbs. Add the bread and vinegar and continue working until it is as smooth as possible. It may clump together, but you cant overwork it. With the machine running, slowly pour in the oil, followed by the ice water. Be sure to scrape down the sides as the ground almonds can stick to them. Pour the soup through a fine strainer set over a bowl, and gently press the liquid out with a rubber scraper so that the soup is silky smooth. Discard the solids and refrigerate the soup until its good and cold, 2 to 3 hours. Taste for salt and vinegar. The sharpness of the vinegar should just be detectable.

4. Serve small portions of the soup, dividing the melon or grapes among them.

This rich soup wants some bubbles to contrast with its creaminess. A Spanish cava would be an obvious and good choice.

Product Details

Madison, Deborah
Ten Speed Press
Madison, Deborah
Vegetarian cookery
Courses & Dishes - Soups & Stews
Vegetarian - General
Vegetarian - Vegan
Cooking and Food-Soups and Stews
Edition Description:
Trade paper
Publication Date:
Grade Level:
9.10x8.12x.68 in. 1.68 lbs.

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Related Subjects

Cooking and Food » Dishes and Meals » Soups and Stews » General
Cooking and Food » General
Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural

Vegetable Soups from Deborah Madison's Kitchen Used Trade Paper
0 stars - 0 reviews
$13.95 In Stock
Product details 240 pages Broadway Books - English 9780767916288 Reviews:
"Staff Pick" by ,

Thus far, I've only made a few of the soups in Deborah Madison's Vegetable Soups from Deborah Madison's Kitchen, and already my neighbors (literally) have asked me for the recipes. Organized by season as well as main ingredient, and including a welcome selection of healing broths (the vegetarian's answer to chicken soup), Madison's new cookbook is another great success.

"Publishers Weekly Review" by , "Madison continues her quest to make vegetarian food palatable to all, banking on her belief that soups are 'almost universally popular.' Still, though the author of Vegetarian Cooking for Everyone mostly refrains from using tofu, few of her recipes are as 'uncontrived' as she claims: for instance, Roasted Fall Tomato Soup is vastly better than anything canned, but the curry, saffron and quinoa swirled in may intimidate the palates of less ambitious cooks. The other recipes — including hearty broths, bean soups, lentil soups, grain-thickened soups and soups for each season — either riff on classics or take wholly innovative directions. This approach will attract experienced cooks bored with the usual noodle soups or minestrones, and who have access to top-quality spices and vegetables, plus plenty of time and patience. While not all of the recipes are demanding, readers who are willing to commit the necessary effort will be rewarded by rich layers of taste in elegant selections like Rice and Golden Turnip Soup with Fontina Cheese. An excellent opening section on stock sets the stage, and in the margins Madison provides helpful tips on ingredient buying, preparation, presentation and wine accompaniment. Her fans, as well as soup connoisseurs, are sure to lap this book up eagerly. Photos. Agent, Doe Coover. (Feb.)" Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by , HK
"Synopsis" by , America's favorite vegetarian cookbook author presents more than 100 inventive and straightforward soup recipes guaranteed to satisfy appetites all year long. Includes 50 stunning full-color photographs, serving suggestions, wine notes, and a host of ideas for creative finishing touches.
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